Gazpacho Salad


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A garden bounty of olives, onion, tomatoes, cucumbers, and more is served over a bed of lettuce.

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  • 6 fresh tomatoes, chopped
  • 1 onion, chopped
  • 2 cucumbers, peeled, seeded and chopped
  • 1/2 C. black olives, sliced
  • 2 green peppers, chopped
  • 3-4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 C. red wine vinegar
  • 1/4 C. extra virgin olive oil
  • 2 Tbs. fresh parsley
  • 1 Tbs. fresh basil, chopped
  • 1 tsp. Tabasco
  • Salt and pepper to taste

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Combine tomatoes, onion, cucumbers, black olives, green peppers and celery together in a large bowl and toss well. Combine garlic, red wine vinegar, olive oil, parsley, basil, Tabasco and salt and pepper in a separate container and mix well. Refrigerate dressing for several hours, pour over tomato mixture just before serving and toss well. Serve over lettuce leaves.

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